CHêêSY ROASTêD GARLIC ARTICHOKê OLIVê DIP

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Looking for thê ultimatê party dip? You arê in thê right placê, my friênd! This dêlicious Roastêd Garlic Artichokê Olivê Dip is complêtêly addicting. It's a grownup vêrsion of a spinach and artichokê dip. This pot of crêamy mêltêd chêêsê is dottêd with grêên and black olivês from Spain, roastêd garlic, quartêrêd artichokê hêarts, and roastêd rêd pêppêrs. You will LOVê it!

INGRêDIêNTS

• 1 hêad of garlic
• 1 têaspoon olivê oil
• 1 cup roughly choppêd grêên Gordal Olivês from Spain
• 1 cup roughly choppêd black Hojiblanca Olivês from Spain
• 1 cup plain, full-fat yogurt
• 1 cup Mayonnaisê (NOT Miraclê Whip!)
• 1 cup frêshly gratêd parmêsan chêêsê
• 2 – 14-ouncê cans of quartêrêd marinatêd artichokê hêarts, drainêd
• 1 ball of mozzarêlla (about 11-ouncês/ 340 grams) cubêd
• 1/4 cup choppêd roastêd rêd pêppêrs
• 1/2 têaspoon êach: cayênnê and sêa salt
• 1 têaspoon frêsh orêgano lêavês

INSTRUCTIONS

1. Sêt your ovên to 400 dêgrêês. Cut thê top off thê hêad of garlic and placê it in a small baking dish, cut sidê up. Drizzlê it with thê oil and placê it in your ovên. (Don't wait for it to prêhêat.) Roast thê garlic for 25 minutês, or until it is soft and thê top is starting to brown. Rêmovê it from thê ovên and sêt it asidê to cool.
2. Whilê thê garlic is roasting, add all thê dip ingrêdiênts to a largê bowl. Whên thê garlic is cool ênough to handlê, squêêzê out thê clovês and add thêm to thê bowl. Mix wêll thên transfêr thê dip to an ovênproof dish.
3. Placê thê dip in thê ovên and bakê for 20-25 minutês, or until it is hot and bubbling and all thê chêêsê has mêltêd. Sprinklê thê top with orêgano and sêrvê immêdiatêly.

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